Breakfast Egg Pockets

For the Pocket:

2 packets Yeast

2 TB Honey

1 cup Water

2-3 cups Flour

1/3 cup Olive Oil

1/2 TB Salt

Filling:

Scrambled Egg

Cheese

Make your dough by heating the water to warm [115 degrees] and adding the yeast and honey to rest for a couple minutes.

Mix in yeast mixture with 1 cup of the flour, olive oil and salt.

Add in more flour by the cup until the mixture is no longer sticky and releases from the side of the bowl. I used a spoon to mix, but you can definitely throw this in a food processor with a kneading hook.

Once a nice dough is formed, knead a couple times on a floured surface and then put into a greased bowl for an hour to rise.

After an hour, punch down and roll out onto a floured surface.

Cut rolled dough into 6 pieces, and roll those pieces into long rectangles.

Add the egg and cheese filling and then fold over and press the sides together.

Grease the tops with cooking spray or butter and bake for 15 minutes at 350 degrees.

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